We’re already two months into 2024, and it’s time to check in on one of the year’s forecasted trends in food: the renaissance of plant-based foods made with real plants.
At Parkhurst, we are passionate about food and believe the decisions we make regarding where our food comes from have a direct impact on the health of our communities, environment, and guests. Our “Know Your Source” purchasing philosophy is critical to the way we do business, and our FarmSource™ Partners grow, raise, or catch our produce, dairy, eggs, seafood, and meat. They allow us to serve the freshest and highest quality products to our guests.
We’d like to think we’re ahead of the curve when it comes to this 2024 plant-based food comeback. We frequently create plant-based meals using ingredients like veggies, nuts, and seeds in main dishes like veggie burgers. Our chefs often showcase vegetables as the centerpiece of the meal, so guests don’t have to question their meatless dining choices; in fact, the resurgence of plant-based meals focuses on shorter ingredient labels for more transparency. We create plant-based meals to be more inclusive to our guests, especially with the growing number of people identifying as “flexitarians” and enjoying meatless dishes.
Here’s a look at how some Parkhurst sites are preparing plant-based meals:
Beautiful bowls of farro and greens at one of our corporate sites. 
Quinoa and kale make for a colorful combination at our downtown corporate location. 
Hummus and vegetable wraps packed at Bard College. 
Carthage College serves up Black Bean & Sweet Potato Tacos with Cilantro Lime Rice. 
On this plate at Lafayette College is Seasoned Tofu with Broccoli and Soy Cheese, Corn, and Mashed Sweet Potatoes.
